Mike's 60 Second Sponge Cake

1. 1

   Mix everything in the Microwave Sponge Cake section with whisk.

2. 2

   Leave no lumps.

3. 3

   Spray your ramakins with an olive oil or butter spray.

4. 4

   Fill ramakins 1/2 way to their tops.

5. 5

   Cover ramakins tightly with cling wrap.

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   Poke 4 holes in the cling wrap with a toothpick.

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   One ramakin at a time - microwave each cake for 55 to 60 seconds.

8. 8

   Check at 50 seconds on your first try.

9. 9

   55 seconds consistently does the trick for me in a newer 1100 watt microwave.

10. 10

    While sponge cake is still warm, using the blade of a butter knife - gently pull cake from your ramakins sides.

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    Turn ramakins over and gently release your cakes on to a plate and allow them to cool covered with cling wrap.

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    These cakes will dry out quickly if not covered.

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    Break these cakes up in pieces or dish your cakes up any way YOU desire.

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    Get creative!

15. 15

    You can use a self rising flour but know it will create a smoother cake finish [see last photo below] than the AP flour would.

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    It's the AP flour that gives this cake it's spongy look.

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    However, the absorbency and sweet taste are ultimately identical with self rising.

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    If choosing to use a larger ramakin as pictured below, you'll need to microwave for about 90 seconds + until cake is done.

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    If you're interested in the Strawberry Shortcake and sauce pictured above: It's 10 large crushed strawberries, water [as needed], Sugar In The Raw or sugar [to taste] and 1/4 tsp lemon zest.

20. 20

    There's also a large dollop of high end - quality Strawberry Jam at the base of each glass.

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    Mix 1 tablespoon corn starch + 1 teaspoon water very well and add it to your simmering strawberries to thicken your sauce - if desired.

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    Drizzle sauce over sponge cake.

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    Add sliced fresh strawberries and Cool Whip to taste.

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    Enjoy!

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* Per serving · 4 servings · Values may vary.